Mushroom and Sage Quiche

Happy Fall to you all! I’m so happy to be back in the kitchen! The later part of this past summer was incredibly busy for Alex and I. We took a major road trip, driving through 17 states! We were able to visit my family in Cleveland, Ohio and Indianapolis, Indiana and then we made our way to Tulsa, Oklahoma and Coffeyville, Kansas, where a lot of Alex’s family lives. We also took a short and much need trip down to Miami, Florida. Gosh, we love that place.

So, I’m easing back into the kitchen and starting to prepare more comforting dishes that come along with these cooler temperature in Atlanta. With that being said, let’s talk about this Mushroom and Sage Quiche. If you’ve been looking for a quiche that tastes like fall, then this is it. It’s savory and the fresh sage adds so much to this dish. I personally baked this with the stems and all, just for appearances sake and I’m going to recommend that you finely chop yours up and add it into your egg mixture prior to baking.

If you’re not a big sage fan, no worries. You can easily just omit it all together or feel free to substitute it with another fresh herb that you like. I’ve used oregano with this quiche, both dried and fresh and it worked really well. If using dried herbs, I would use about 1/4 teaspoon. I also made my own crust, but store-bought works just as well.  🙂

Get the Recipe: Mushroom and Sage Quiche

Yield: 8 servings

Prep: 1 hour hr 15 minutes mins

Cook: 1 hour hr

Total: 2 hours hrs 15 minutes mins

If you’ve been looking for a quiche that tastes like fall, then this is it. It’s savory and the fresh sage adds so much to this dish.

5 from 10 reviews

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Ingredients

For the Homemade Crust (amounts to 1 pie crust round or use 1 store-bought pie crust round):

• 1 ¼ cup all-purpose flour
• 1 teaspoon fine sea salt
• 8 tablespoons unsalted butter, cubed
• 4 to 5 tablespoons ice cold water, or more if needed

For the Filling:

• 1 to 2 tablespoons olive oil
• 1 small shallot, or ½ of a medium red onion, thinly sliced
• 8 ounces cremini mushrooms, quartered or thinly sliced
• ¼ teaspoon smoked paprika
• salt and pepper, to taste
• 3 large eggs
• 1 cup whole milk
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 pinch red chili flakes
• 6 to 8 sage leaves, depending on size, finely chopped
• 1 ½ cups gruyere cheese, grated, Monterey Jack cheese is a nice substitution

Equipment

• food processor optional
• 9" pie pan

Instructions

Make the Crust:

• If you’re using store-bought crust, be sure to keep that in the fridge until you’re ready to use it.

  To make your crust you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help with a kitchen utensil. If you have a food processor, then you can use that to mix all the ingredients for you.
• If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour until you have pea size granules and no large chunks of butter left. Slowly add in your ice cold water (I like to add it, 1 to 2 tablespoons at a time. You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients). Mix everything together, just until it comes to a well mixed ball of firm dough.
• If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have pea size granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.
• Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap or beeswax and place in the fridge for at least 30 minutes to an hour, so that it can chill.
• After your dough has chilled, then you can begin to roll it out onto a well floured surface. Keep the size of your pie pan in mind when you are doing this. If your pan is 9 inches, then roll it out to about 12 to 13 inches wide, so that you have a lot of room to work with. Carefully drape the dough over the pan and lightly press it into the pan, letting the sides drape over slightly. Take a sharp knife and trim the edges, leaving at least an inch left all the way around.
• Now, this is the part where you can be creative. And of course it’s totally up to you, as to what you’d like to do with the edges. The least that you can do, would be to make little pinch type edges, every inch or so, all the way around. A lot of people build the edge up and use a fork imprint for the edges.
• After you’ve figured all of that out, I would suggest putting the lined pie pan back into your fridge to chill until you’re ready to use it.

Make the Pie:

• Pre-heat the oven to 350 degrees.
• In a large skillet, heat the oil over medium-low heat. Add the shallot, mushrooms, and smoked paprika. Season lightly with salt and pepper and sauté until they are rich in color and have caramelized some (add a little more oil if they start to dry out), 15 to 20 minutes. Once done, set that mixture to the side and allow to cool some.
• In a medium bowl, add the eggs, milk, salt, black pepper, red chili flakes, sage, and whisk together. Then add the cheese and fold that in as well. Pull your lined pie pan out of the fridge. Lightly fold in your mushroom mixture into your egg mixture and then pour that into the lined pie pan. Bake on the center rack until the center has solidified and is slightly golden, 55 to 60 minutes.
• Remove from oven and allow to cool for 15 to 30 minutes.
• Slice and enjoy!

Calories: 343kcal, Carbohydrates: 18g, Protein: 14g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 131mg, Sodium: 583mg, Potassium: 256mg, Fiber: 1g, Sugar: 2g, Vitamin A: 770IU, Vitamin C: 0.3mg, Calcium: 312mg, Iron: 1mg